The watermelon multi compound pure flavor jam trial and research
YANG Ming
LIU Xiao-hui
WEN Su-zhen
PAN Jia-le
Abstract：In this study, a multi-factor orthogonal matching method developed compound watermelon pure flavor jam recipes and products, and the thermostat and variable temperature preservation research, concluded that:(1) multi-composite best ratio was A3B2C2D1. (2) The thermostat fresh three-material compound jam soluble solids were relatively stable, the four material compound jam pH was stable. (3) variable temperature preservation of soluble solids and pH are 6 ℃ to at 30 ℃ for the stability of each substance.(4)6 ℃ compound jam fresh effect and relatively long time, and the 21 d still pretty fresh.
Keywords：watermeloncompoundjam
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 4-7 )